cocktail emporium union station — opening summer 2019 !

Small Hand Foods Orgeat Recipes

Small Hand Foods Orgeat Recipes

JAPANESE JAPANESE
— stir, serve up, lemon twist garnish —
2 oz. brandy
1/2 oz. Small Hand Foods Orgeat
2 dashes Angostura Aromatic Bitters
adapted from Jerry Thomas, How To Mix Drinks, 1862
Created to commemorate the first visit by the Japanese Consulate to the US Embassy in 1860, which is why it is called the Japanese yet contains no Japanese ingredients.
ARMY NAVY ARMY NAVY
— shake, serve up —
2 oz. gin
3/4 oz. fresh lemon juice
3/4 oz. Small Hand Foods Orgeat
2 dashes absinthe
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
ARUBA ARUBA
— dry shake, shake, serve up —
2 oz. gin
3/4 oz. fresh lemon juice
1/2 oz. Small Hand Foods Orgeat
1/2 oz. Cointreau
1/2 oz. egg white
by Trader Vic's, Oakland, 1944
BOURBON LIFT BOURBON LIFT
— shake & strain into chilled collins glass, beat with a barspoon while adding soda, let stand for a minute to allow foam to firm, then slowly add more soda to“lift” the head above the rim of the glass —
1.5 oz. bourbon
1/2 oz. Small Hand Foods Orgeat
1/2 oz. coffee liqueur
1/2 oz. heavy cream
cold soda water
by Brooke Arthur of House Spirits, 2013
BRANDY LIFT BRANDY LIFT
— shake, strain into chilled collins glass —
1.5 oz. brandy
1/2 oz. Small Hand Foods Orgeat
1/2 oz. Benedictine
1/2 oz. heavy cream
cold soda water
by Jennifer Colliau, 2011
CAMERON'S KICK CAMERON'S KICK
— shake, serve up —
1 oz. Irish whiskey
1 oz. blended Scotch
1/2 oz. Small Hand Foods Orgeat
1/2 oz. fresh lemon juice
by Harry Craddock, The Savoy Cocktail Book, 1930
GABY de LYS GABY de LYS
— shake, serve up —
2 oz. gin
1/2 oz. Small Hand Foods Orgeat
2 dashes absinthe
2 dashes Angostura Aromatic Bitters
by Charles H. Baker Jr., The Gentleman's Companion, 1939
GIN FIZZ TROPICAL GIN FIZZ TROPICAL
— dry shake, shake, serve up in collins, top with soda —
2 oz. gin
1 oz. fresh lime juice
1/2 oz. Small Hand Foods Orgeat
1/2 oz. Small Hand Foods Pineapple Gum Syrup
1/2 oz. egg white
soda water
adapted from Charles H. Baker Jr. by Erik Adkins, Heaven's Dog, San Francisco, 2009
MAI TAI MAI TAI
— shake, serve on ice, mint sprig garnish —
1.5 oz. aged Jamaican rum
3/4 oz. fresh lime juice (save a spent lime half to add to shaker)
1/2 oz. Cointreau or good orange curaçao
1/2 oz. Small Hand Foods Orgeat
barspoon cane syrup
adapted from Trader Vic's, Oakland, 1944
ORGEAT MILK PUNCH ORGEAT MILK PUNCH
— shake, serve on ice, grated nutmeg garnish —
1.5 oz. brandy
1/2 oz. aged rum
1/2 oz. Small Hand Foods Orgeat
1/2 oz. cream
1.5 oz. milk
by Jennifer Colliau, Heaven’s Dog, 2010
** recipes and photos courtesy of Small Hand Foods **